Tuna "Crab" Cakes - Low Carb, Gluten Free

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 152.9
  • Total Fat: 4.2 g
  • Cholesterol: 34.1 mg
  • Sodium: 510.2 mg
  • Total Carbs: 1.5 g
  • Dietary Fiber: 0.3 g
  • Protein: 26.3 g

View full nutritional breakdown of Tuna "Crab" Cakes - Low Carb, Gluten Free calories by ingredient
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This is Linda Sue's Tuna Patty recipe (http://www.genaw.com/lowcarb/tuna_patties
.html) with my suggested changes and modifications. She has a fabulous website full of delicious, easy low carb recipes and tips.
This is Linda Sue's Tuna Patty recipe (http://www.genaw.com/lowcarb/tuna_patties
.html) with my suggested changes and modifications. She has a fabulous website full of delicious, easy low carb recipes and tips.

Number of Servings: 4


    2 6-ounce cans tuna, drained
    2 eggs
    1/2 teaspoon celery salt
    1/4 teaspoon onion powder
    1/4 teaspoon pepper
    2 ounces cheddar cheese, shredded
    2 tablespoons parmesan cheese, 1/2 ounce
    2 tablespoons oil and/or butter

    Here is the nutrition info that Linda provides - I have plugged in the recipe with my modifications, so in case you decide to make it exactly the same as Linda Sue, the carbs and cals are as follows:

    Per 1/2 recipe: 455 Calories; 40g Fat; 42g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs
    Per 1/4 recipe: 228 Calories; 20g Fat; 21g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carbs

    My substitutions:
    I used 1 stalk of finely diced celery instead of 1/2 teaspoon celery salt

    I used 1-2 scallions thin sliced instead of 1/2 teaspoon onion powder

    I used a very generous amount of lemon pepper & a couple of dashes of Old Bay instead of 1/2 teaspoon pepper

    I left out the 2 ounces cheddar cheese, shredded

    I used some butter but only enough to grease the pan, that was plenty to give good crisp and great flavor - no way did these need 2 tablespoons oil and/or butter.

    I probably doubled the 2 tablespoons parmesan cheese (just kept adding until consistency was more solid)

    I added a LOT of fresh Italian parsley - several tablespoons chopped, at least. This was not in Linda Sue's recipe, but I thought it made a huge difference in appearance and taste.


Mix all of the ingredients in a small bowl; chill at least 30 minutes. Heat the oil and a little butter in a large skillet on about medium heat. Drop the tuna mixture by large spoonfuls into the hot oil. Flatten slightly and shape into patties. Fry about 3-4 minutes on each side until well-browned. Flip them very gently and brown the other side. Serve with garlic aioli, tartar Sauce or sauce of your choice. Goes very well with the microwave flax sandwich roll I have listed. These can also be made in the oven; broil on low until brown, flip and broil again for a minute or two. Touch to make sure they are done (Burgers will be firm but have some give when finished cooking.)

Makes 4 servings
Can be frozen

Number of Servings: 4

Recipe submitted by SparkPeople user REBECCAFRIEDMAN.

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